Vegan Gluten-Free Blueberry Pancakes & Mango Syrup!

This video was made over 2 years ago, I no longer use any kind of ceramic or stick-free cookware. Blueberry Pancakes Recipe: 1 pureed overripe banana (½ cup) (apple sauce can work) ½ - ¾ cup plant milk 1 ½ tsp vanilla ½ cup oat flour (I purchase organic oats that are third party certified glyphosate free.) ½ cup almond flour 1 tbsp flax meal 2 tsp baking powder ¾ tsp cinnamon Pinch of salt (optional) Instructions: In a bowl combine oat flour, almond flour, flax meal, baking powder, cinnamon and salt. Whisk and set aside. In another bowl or large measuring cup combine banana puree, plant milk, and vanilla extract. Whisk to combine. Add wet ingredients to dry ingredients. Mix to combine. Heat skillet on medium-low. Pour batter to desired size pancake. Cook 2-4 minutes, or until pancake has cooked halfway with bubbles on top. Flip and cook an additional 2-4 minutes. Pour blueberry syrup over pancakes. Enjoy! Mango syrup: 2 medium mangos peeled and diced ½ cup water 2-4 organic medjool dates (organic) ½ tsp vanilla extract For those with diabetic considerations or who want to limit their sugar intake, you could reduce the amount of dates. Add mango, dates, and water to a sauce pan. Simmer until mango is soft. Add vanilla and use immersion blender to purée. Alternatively you can transfer to a blender and blend until smooth. Add a little extra water as necessary to reach desired consistency.